中國人請飲，乳豬、熱葷、飯品不可缺，祥仔和保哥尋訪美味的飲宴元素。
先嚐即燒即食的越南乳豬，醃料、上皮水統統講究，才可達到極致味道。熱葷有「大良野雞卷」，這懷舊菜式原來無甚雞肉成分？
宴客的飯要夠矜貴，選用五斤以上的亞拉斯加蟹來炮製「焗飯」，但為何仍要拆膏蟹伴煮？置碟後撒上檸檬葉粉，又有甚麼作用？
港式貼地滋味，祥仔前往一試加入豬大腸、粉腸等的車仔麵，讚不絕口。及後，他還會公開「黎家生炒骨」的食譜做法。
Chinese people are invited to drink, suckling pig, hot meat, and rice are indispensable. Xiangzi and Baoge are looking for delicious banquet elements.
First try the Vietnamese suckling pig, which is ready to be grilled and eaten. The marinade and epithelial water are all carefully selected to achieve the ultimate taste. Among the hot dishes is the "Daliang Pheasant Roll". This nostalgic dish doesn't actually contain chicken?
The meal for the banquet should be expensive enough, and more than five kilograms of Alaskan crab should be used to prepare the "baked rice". But why do you still need to remove the crab and cook it? What is the effect of sprinkling lemon leaf powder after placing it on the plate?
Hong Kong-style local flavor, Xiangzi went to try the Che Zai noodles with pork intestines, vermicelli and other ingredients, and was full of praise. Later, he will also reveal the recipe for "Lai Jiasheng Fried Bones".
